globe outlook-b

Join! 12 weeks for $1

The New Milk Street Cookbook | Order + Save 40%!

TVCB 4 Spine Mock

EVERY RECIPE FROM THE FIRST 4 SEASONS

Episode 505
February 12, 2021

Jam Roly-Poly and Giant Gingerbread: The Strange History of British Baking

Jam Roly-Poly and Giant Gingerbread: The Strange History of British Baking

We step into British baking history with Regula Ysewijn for boiled jam roly-polys, three-foot-tall gingerbreads and fruitcakes that take months to ripen. Plus, we sample Estonia’s fake chocolate bar; consider dining outdoors with Adam Gopnik; and make passatelli in brodo, a simple supper from Bologna.

This episode is brought to you by Sleep Number.

Questions in this Episode:

“What is the ideal lineup of knives that every home cook needs in their kitchen?”

“Years ago I made Spoon Bread from a mix. It was smooth, light and similar to a soufflé. I can no longer find it and I have tried several recipes but can not duplicate the texture or the taste. Any suggestions?”

“In baking, I’ve been taught to knead but I cannot articulate the exact purpose of kneading. Why do we knead? What is the proper way to knead? When should we knead?”

“I would like to make a batch of oatmeal-pecan cookies to give to my father for his birthday. How can I put a twist on my recipe to make a more interesting and flavorful cookie?”

Milk Street Radio Regula Ysewijn
FEBRUARY 2021
STELTON 16.9 OZ JUG + THEO MILK JUG + THEO SLOW BREWER + THEO SUGAR BOWL

$235.95 VALUE

Success!

Thank you for participating in our monthly giveaway!
Entry Form
How we use your email.

Your email address is required to identify your giveaway entry as well as communications from Milk Street. We will not share or rent your email address. You can unsubscribe from receiving our emails at any time.

Enter the Milk Street Giveaway